Pain au Chocolat Tear-and-Share Loaf with Raspberry and Dark Chocolate Filling Recipe
This Pain au Chocolat Tear-and-Share Loaf is a delightful twist on the classic French pastry, made easy with Jus-Rol™ Pains Au Chocolat Dough. Filled with dark chocolate and your choice of raspberry jam, marmalade, or raisins, these little chocolate rolls are wrapped in flaky pastry and baked to golden perfection. Served warm with a drizzle of melted chocolate and a sprinkle of icing sugar, this shareable loaf is perfect for breakfast or an indulgent snack alongside fresh raspberries and a hot chocolate.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 12 individual chocolate rolls 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: French-inspired
Ingredients
Scale
Pastry and Filling
- 275g pack Jus-Rol™ Pains Au Chocolat Dough
- 6 tsp raspberry jam, marmalade, or raisins
- 25g dark chocolate, chopped
To Serve
- Icing sugar, for sprinkling
- Fresh raspberries
- Melted dark chocolate (from additional chocolate or reserved chopped chocolate)
Instructions
- Prepare the loaf tin and oven: Line a loaf tin (approximate volume 900g) with a strip of baking parchment, allowing the edges to overhang for easy removal. Preheat the oven to 200°C (180°C fan)/gas mark 6.
- Prepare the dough pieces: Open the Jus-Rol™ Pains Au Chocolat Dough pack. Twist the can to remove the dough and carefully unravel it onto a work surface. Separate the perforated squares and cut each in half lengthwise to yield 12 smaller squares.
- Fill the dough squares: Place a strip of dark chocolate on each square. Add about ½ teaspoon of raspberry jam, marmalade, or a small amount of raisins on top of the chocolate. For a plain version, omit the jam or raisins. Wrap each filling carefully with the dough, rolling it like a small sausage roll to encase the filling completely.
- Arrange rolls in tin: Place the wrapped chocolate rolls vertically in the lined loaf tin, exposing the chocolate at the top. Space them evenly so they have room to expand as they bake.
- Bake: Bake the rolls in the preheated oven for 25–30 minutes, or until the pastry is golden brown and well risen.
- Cool slightly and remove: After baking, leave the rolls in the tin for 10 minutes to cool slightly. Use the parchment overhang to lift the loaf out of the tin and place on a serving plate.
- Melt chocolate for drizzling: Melt additional dark chocolate in a heatproof bowl set over simmering water or melt in short bursts in the microwave, stirring between intervals until smooth.
- Finish and serve: Drizzle the melted chocolate over the loaf and sprinkle with icing sugar if desired. Serve warm or at room temperature accompanied by fresh raspberries, or enjoy simply with a cup of hot chocolate. Best eaten the same day for optimal freshness.
Notes
- Ensure to leave enough space between the rolls in the loaf tin to allow expansion during baking.
- If you prefer, substitute dark chocolate with milk or white chocolate according to taste.
- You can omit the jam or raisins for a simpler version focusing on chocolate only.
- This recipe works well as a breakfast treat or an afternoon indulgence with tea or hot chocolate.
- Best served fresh the same day, as the pastry can lose its texture if stored too long.
Keywords: Pain au chocolat, tear-and-share, chocolate pastry, Jus-Rol, breakfast loaf, chocolate rolls, jam, snack, French pastry
